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WSET level 2 > Systematic Approach To Tasting > Flashcards

Systematic Approach To Tasting Flashcards

1
Q

What is the WSET Level 2 Systematic Approach to Tasting Wine®?

A

A structured method for evaluating wine through its appearance, nose, palate, and conclusions.

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2
Q

What are the components of wine appearance?

A

Clarity, intensity, and colour.

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3
Q

What are the clarity options for wine?

A

Clear or hazy (faulty?).

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4
Q

What are the intensity levels for wine colour?

A

Pale, medium, or deep.

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5
Q

What are the colour categories for white wine?

A

Lemon-green, lemon, gold, amber, brown.

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6
Q

What are the colour categories for rosé wine?

A

Pink, pink-orange, orange.

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7
Q

What are the colour categories for red wine?

A

Purple, ruby, garnet, tawny, brown.

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8
Q

What are the components of the wine nose?

A

Condition, intensity, and aroma characteristics.

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9
Q

What are the condition options for wine?

A

Clean or unclean (faulty?).

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10
Q

What are the intensity levels for wine aroma?

A

Light, medium, or pronounced.

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11
Q

What are the types of aroma characteristics?

A

e.g. primary, secondary, tertiary.

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12
Q

What are the components of the wine palate?

A

Sweetness, acidity, tannin, alcohol, body, flavour intensity, flavour characteristics, finish.

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13
Q

What are the sweetness levels in wine?

A

Dry, off-dry, medium, sweet.

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14
Q

What are the acidity levels in wine?

A

Low, medium, high.

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15
Q

What are the tannin levels in wine?

A

Low, medium, high.

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16
Q

What are the alcohol levels in wine?

A

Low, medium, high.

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17
Q

What are the body levels in wine?

A

Light, medium, full.

18
Q

What are the flavour intensity levels in wine?

A

Light, medium, pronounced.

19
Q

What are the flavour characteristics in wine?

A

e.g. primary, secondary, tertiary.

20
Q

What are the finish levels in wine?

A

Short, medium, long.

21
Q

What are the conclusions for wine quality level?

A

Faulty, poor, acceptable, good, very good, outstanding.

22
Q

What are primary aromas and flavours in wine?

A

The aromas and flavours of the grape and alcoholic fermentation.

23
Q

Examples of floral aromas in wine?

A

blossom, rose, violet

24
Q

Examples of green fruit aromas in wine?

A

apple, pear, gooseberry, grape

25
Q

Examples of citrus fruit aromas in wine?

A

grapefruit, lemon, lime, orange

26
Q

Examples of stone fruit aromas in wine?

A

peach, apricot, nectarine

27
Q

Examples of tropical fruit aromas in wine?

A

banana, lychee, mango, melon, passion fruit, pineapple

28
Q

Examples of red fruit aromas in wine?

A

redcurrant, cranberry, raspberry, strawberry, red cherry, red plum

29
Q

Examples of black fruit aromas in wine?

A

blackcurrant, blackberry, blueberry, black cherry, black plum

30
Q

What are herbaceous aromas in wine?

A

green bell pepper (capsicum), grass, tomato leaf, asparagus

31
Q

Examples of herbal aromas in wine?

A

eucalyptus, mint, fennel, dill, dried herbs

32
Q

Examples of spice aromas in wine?

A

black/white pepper, liquorice

33
Q

What does fruit ripeness refer to in wine?

A

unripe fruit, ripe fruit, dried fruit, cooked fruit

34
Q

Examples of other aromas in wine?

A

wet stones, candy

35
Q

What are secondary aromas and flavours in wine?

A

The aromas and flavours of post-fermentation winemaking.

36
Q

Examples of yeast-related aromas in wine?

A

biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt

37
Q

What is malolactic conversion in wine?

A

A process that produces aromas like butter, cheese, cream.

38
Q

Examples of oak-related aromas in wine?

A

vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee

39
Q

What are tertiary aromas and flavours in wine?

A

The aromas and flavours of maturation.

40
Q

Examples of tertiary aromas in red wine?

A

dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel

41
Q

Examples of tertiary aromas in white wine?

A

dried fruit, orange marmalade, petrol (gasoline), cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel

42
Q

Examples of tertiary aromas in deliberately oxidised wines?

A

almond, hazelnut, walnut, chocolate, coffee, caramel

WSET level 2 (5 decks)

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